Three-Tiered Chocolate Cake
-WITH COCONUT CREAM, CHERRIES, CHOCOLATE FROSTING & THIN CHOCOLATE SHELL-
Add all dry ingredients to a food processor and pulse to combine. Add wet ingredients, except water, and pulse to combine. Add the water through the feedhole at the top while the machine is running. The resulting batter should hold together, but not be too wet, think truffle batter.
In a high speed blender combine all ingredients and blend on high until completely smooth. You will use this as a liquid however, if you want to frost the cake with it (instead of the chocolate frosting), place in the fridge for about 1-2 hours to thicken enough to spread or pipe it on. If you leave it too long in the fridge and it’s hard, simply let it stand at room temperature until workable.
500g of Ooosha 78% Dark or your favourite raw chocolate - melted over a double boiler
Blend first 5 ingredients in vita mix on high speed. Once smooth, add the melted cacao butter in the top feed hole while the blender is running on medium speed. Turn to high speed for 5 seconds. Transfer the frosting to a storage container or bowl and place in fridge to set, about 1-2 hours. Once set, use a piping bag or a cranked spatula to apply the frosting. If you leave it too long in the fridge and it’s hard, simply let it stand at room temperature until workable.
150g of fresh cherries, pitted and chopped
First, clear a space in your fridge or freezer large enough to fit the baking tray or the individual cakes. Freezer is the better option as you can then finish the layering of the cakes faster.
Line your moulds with cling film and place on top of a flat baking pan or dehydrator tray lined with teflex.
Press in your first layer of chocolate cake, don’t press too firmly down otherwise it will create a denser cake, but enough that it won’t fall apart when you cut into it later.
Pour a layer of coconut cream, about ¼ inch thick or as you desire and then sprinkle lightly with chopped cherries.
Place all cakes in the freezer for 1-3 hours depending on how cold your freezer is. Once the cakes are set, test the largest one in the center of the cake as this is the last place to set, then you can start the layering process again.
Once all cakes are finished and set enough that you can handle them, you maybe want them completely frozen for this step, carefully remove them from the moulds by pulling the cling film evenly up and the cake will emerge.
Now it’s time to frost the cakes with the chocolate frosting.
Using an offset spatula/cranked spatula evenly coat the cakes in frosting. Start with the largest cake and, once complete, transfer to a baking sheet lined with greaseproof paper or dehydrator tray lined with teflex. Now the medium cake and finally the smallest. As you finish, layer the cakes one on top of the next, use a little extra frosting if needed to help them stick together.
Place the finished cake into the fridge to keep cool while you melt the chocolate. Set up a pan fitted with a cooling rack over it and a cranked spatula and transfer your cake on top of the spatula. (see www.ooosha.co.uk for images of this process or download the .doc at the end of this page). Your chocolate should be no lower than 30c for coating the cake, otherwise the shell will be too thick. Starting at the top of the cake, pour the chocolate evenly around the entire cake, being sure to cover all areas. If the cake was cool when you started then the shell will solidify immediately.
Pick the cake up by the spatula and transfer to a plate or cake stand, covered, and place in the fridge until you are ready to eat it.